Macaron Madness. 65 different flavours. One day to over indulge.
Sydney may have put on cooler temps and persistent rain in the middle of spring but it didn’t deter the eager crowd that queued patiently outside the Balmain patisserie on Saturday 6th November. Australia’s answer to Ladurée, Zumbo is renowned for his creative genius when it comes to making cakes, pastries, desserts and macarons with a wow factor.
With unusual flavours such as Salted Butter Popcorn, Toothpaste, Vegemite Sourdough, Beer and Nuts, Blue Cheese and Burnt Toast, making a choice was no easy task. Flyers listing the various flavours were handed out so people had ample time to make a choice before stepping into the patisserie which was cleared of the usual desserts to make way for the mountains of macarons.
Pre-packed macaron boxes were on sale, and the first five people to find the Golden Macaron win a day at the Zumbo lab. Much like Willy Wonka, I suspect Adriano has how own Oompa Loompas working in his factory.
Long queue of patient patrons facing a television crew (out of view) filming a documentary on Zumbo
Even dogs wanted to join the queue! [Edit] Chocolatesuze with an eager pooch
A glimpse of the action inside the tiny shop.
Fish and Chips macarons in newspaper
Hamburgers macarons (with sesame seeds on the ‘bun’)
Peanut butter and jelly macarons
Fairy Bread macarons
Macaron mania commenced from 7am at the Patisserie in Balmain, as well as the new café in Rozelle. We arrived around 10.15 am and joined the queue with the international line up of people from the USA and Japan. There was a camera crew interviewing select people and many were not too shy about airing their passion for these gourmandises.
Large macarons with raspberry
Large macarons with raspberry
Basil, cream and raspberry
An hour and a half later, we left with a selection of macarons. All that was left to do was to start the tasting and match the macaron to the list of flavours.
Back (L to R): Pistachio, Choc Zumbo, Yoghurt Chilli Tangerine, Negroni, Sichuan Pepper
Middle (L to R): Chocolate Smoked Marshmallow, Pinenut Gianduja, Black Sesame, Strawberry Bubble gum, Black Garlic
Front (L to R): Blueberry Lavender, Liquorice, Cherry Adzuki Bean, Pear Vanilla and Macadamia, Lemon Verbena and Mint
Lollipops (L), Basil, cream and raspberry macaron (R)
Macaron Tasting Notes
Pistachio – lighter in taste than anticipated, unless it was a different flavour
Choc Zumbo – rich chocolate with sprinkles on top that tasted of pop corn
Yoghurt Chilli Tangerine – tangy flavour offset by the milky taste of yoghurt with a good chilli kick
Negroni – strong Campari notes and I like to think there was Gin in it, a favourite
Sichuan Pepper – savoury with an unmistakable pepper taste
Chocolate Smoked Marshmallow – smoky aroma and taste that reminded me of Gouda cheese
Pinenut Gianduja – strong notes of hazelnut followed by pinenuts
Black Sesame – strong sesame taste, a favourite
Strawberry Bubble Gum – just like bubble gum, you’d want to blow bubbles
Black Garlic – sweet garlic taste that hits you like a truck, loved it
Blueberry Lavender – the taste of Provence in your mouth
Liquorice – reminded me of Ladurée’s réglisse, bravo Zumbo!
Cherry Adzuki Bean – unusual flavour with hints of cherry
Pear Vanilla and Macadamia – very mild flavours, couldn’t taste the pear but picked up on macadamia
Lemon Verbena and Mint – lightly minty with a mild and lemony flavour, a delicate flavour combination that complements an afternoon tea
Lollipops – just like eating lollies, tastes of sweets and reminded me of my childhood
Basil, Cream & Raspberry – great combination of flavours, none too overpowering, more like a dessert than a macaron
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Adriano Zumbo Patisserie
296 Darling Street, Balmain
Adriano Zumbo Cafe
114 Terry St, Rozelle
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